The Platinum Line is produced from non-magnetic stainless steel of particularly high quality
with end caps made of cast aluminium and has therefore been designed for heavy use over several years.
Individually adjustable burners each in a separate firebox create perfect barbecue results.
The Royal Potato
grilled potato salad with fennel and sour cream, king prawns in maple syrup and Green Tabasco sauce
For the salad
head of fennel with lots of fronds
sour cream or alternatively crème fraîche
virgin olive oil
king prawns, total weight together approx. 1 kg
For the marinade
a spray of virgin olive oil
Slice through the top half of the prawn shell, remove the intestinal tract and clean.
Combine all ingredients for the marinade, warming the maple syrup on the side burner for a short time if necessary. Cover the prawns and marinate for at least 2 hours in a cold place.
Now bake the potatoes whole for 1.5 hours using indirect heat at around 200 degrees.
Finely cut or slice the fennel; remove the fronds, pluck coarsely and put aside. Halve the potatoes, hollow out with a spoon and roughly chop the scooped-out inside. Mix with the sour cream and the spices. The fill into the hollowed-out potatoes halves.
Marinate the fennel with lemon, a little salt and sugar as well as oil and put on top of the potatoes.
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